in the Chosun Taekwondo Academy newsletter
This column is from the March, 2016 newsletter
Jeon, Korean Pancake
When we say let’s have pancakes we envision fluffy stacks,
dripping with butter and maple syrup. Strawberries, blueberries and whipped
cream! A hot cup of coffee and the New York Times. Say let’s have pancakes in
Korea and it’s a “Savory” heaven. Potato, Kimchi, Scallion and Seafood, always
served with a soy and vinegar dipping sauce. Nothing could be more satisfying
than a Jeon, Korean pancake.
Jeon (pancake) can be prepared as one large pancake to share
or tiny bite sized medallions. Usually served as a snack with beer or as a side
dish (Banchan).
One of my favorite memories of eating Jeon was on our Korea
2012 trip. We arrived at a small roadside restaurant that served only Jeon. The
placed was filled with boisterous families enjoying beer and Jeon. They were so
surprised and delighted to see this huge crowd of Americans descend upon their
local Jeon hot spot! The fathers at one table were pretty much three sheets to
the wind and kept toasting us over and over again! We all sat at a traditional
low table on the floor and enjoyed an amazing time and meal.
We enjoyed three types of Jeon. A large Gamjajeon (Potato
Pancake) was served. So different than a crispy shredded potato pancake that we
are accustomed to, served with sour cream and apple sauce. The Gamjajeon are
made with a raw potato puree and scallions and sauted till golden on each side.
They are so chewy and gooey at the same time. We were then served Pajeon
(Scallion Pancake). It was divine. Loaded with whole scallions and a small
amount of a flour and egg batter. These are also sauted till golden brown. Last
but not least, Haemul-pajeon, Seafoo Scallion Pancake. Super yummy and loaded
withsquid and shrimp. This is one of my favorites and you will see this pancake
served at almost any Korean restaurant in the U.S.A. As I mentioned before the
Jeon is served with a soy sauce and vinegar dipping sauce.
Any vegetable such as zucchini that is coated in flour and
dipped in egg is considered a pancake in Korea. I would say close to every meal
we ate in Korea was served with Ban Chan (all the little side dishes) and Jeon
was always one of these dishes. We had the Hobakjeon (zucchini pancake) many
times and also Dongtaejeon (Pollock Pancake). This was a favorite of mine. A
Korean fish fry!
